Grilled Tuna with White Bean Puree, Olive Tapenade, and Roasted Cherry Tomatoes
I love a deliciously meaty, super fresh piece of tuna. However, because the mercury content in tuna is so high, I try to limit my intake to just a couple times a month or less. But, when I decide to splurge, I go all out. Whether it’s a ridiculously expensive night at the sushi bar with some silky smooth maguro or a perfectly cooked ahi steak with just a whisper of a crust seared into the flesh, I am in gastronomic heaven. This dish is just what I was wanting on my most recent splurge night.
The mixtures of flavors in this dish were outstanding. The saltiness of the tapenade went perfectly with the tuna, while the mellow creaminess of the white bean puree helped tame the salty flavor and paired perfectly with the smooth texture of the fish. The tanginess of the tomatoes and the little crunch from the spinach rounded out the dish so nicely. The textures and flavors made me melt with every bite. (Can you tell I kind of loved this dish?)
Oh, and another thing about the white bean puree: Believe it or not, I think it makes an excellent high-protein replacement for mashed potatoes. It still had that same comfort food effect without the high glycemic index. I love healthy food discoveries and this was a great one.
GRILLED TUNA WITH WHITE BEAN PUREE, OLIVE TAPENADE, AND ROASTED CHERRY TOMATOES
serves 2
recipe adapted from this one by Tyler Florence
1 pint organic cherry tomatoes
For the Chili-Orange Oil:
3 sprigs fresh thyme
2 springs fresh rosemary
1 Tbs. crushed red pepper flakes
4 strips orange peel
1 cup extra virgin olive oil
Olive Tapenade:
1 cup Kalamata olives, pitted
1 garlic clove
4 large leaves of fresh basil
1/4 cup fresh parsley
1/2 Tbs. white wine vinegar
1-2 Tbs. extra virgin olive oil
1/2 tsp. crushed red pepper flakes
freshly ground white pepper, to taste
White Bean Puree:
2 Tbs. extra virgin olive oil
1 large garlic clove
1 1/2 tsp. anchovy paste or 1 anchovy fillet
1 (14 oz.) can cannellini beans, drained
1/4 – 1/3 cup organic chicken stock
1 tsp. white wine vinegar
sea salt and freshly ground white pepper, to taste
2 (4-6 oz.) high quality tuna steaks
extra virgin olive oil spray
sea salt and freshly ground white pepper, to taste
2 cups fresh baby arugula or spinach leaves, lightly sauteed in 2 Tbs. of the Orange-Chili oil
1. Preheat oven to 375 degrees.
2. For the Orange-Chili Oil: In a jar or squeeze bottle, combine everything and let sit for at least 1 hour, or preferably overnight, to let the flavors infuse the oil.
3. For the Tapenade: Throw everything in a food processor and pulse until well blended but still slightly chunky. Set aside at room temperature.
4. For the White Bean Puree: In a saucepan over medium heat, saute the anchovy and garlic in the olive oil for about a minute. Add the beans and chicken stock and cook until it is just heated through. Remove from the heat and add the vinegar and a little salt and pepper. Using an immersion blender (or a regular blender if you don’t own an immersion blender), blend the mixture until it is smooth. If it is too thick to blend, you may add a little more stock to thin it out. Set aside and keep warm.
5. For the Roasted Tomatoes: Line a small baking sheet with foil and pour the tomatoes out on it. Squeeze some Orange-Chili oil on the tomatoes and toss them around until they are just coated. Season with some salt and freshly ground white pepper. Bake for 10 minutes or until the tomatoes have slightly burst and are releasing their juices. Set aside and keep warm.
6. For the Tuna: Heat a grill pan over high heat and lightly spray with olive oil. Season both sides of each fillet with salt and pepper. When the pan is hot, grill the tuna steaks about 30 seconds to 1 minute on each side. There should be nice grill marks on either side but it should still be rare in the middle.
7. To serve: Spoon about half of the white bean puree on the bottom of each plate. Place half of the spinach or arugula on the bean puree and top with a piece of tuna. Spoon some of the olive tapenade over the tuna and garnish with a handful of the roasted tomatoes. For a final touch, squeeze a bit of the Orange-Chili oil around the perimeter of the food.
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